These mini cheesecakes aren’t just adorable–baked in a muffin tin, they’re quicker to make than traditional cheesecake and perfectly portioned.
Mini New York Cheesecakes
These mini cheesecakes aren't just adorable–baked in a muffin tin, they're quicker to make than traditional cheesecake and perfectly portioned.
Ingredients
Crust
- ⅔ cup graham cracker crumbs
- 1 tablespoon sugar
- 2 tablespoons butter melted
- Pinch of salt
Filling
- 2 (8 ounce) packages reduced-fat cream cheese, softened
- ¼ cup nonfat plain Greek yogurt
- ⅔ cup sugar
- 1 teaspoon lemon zest
- 2 large eggs
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- Pinch of salt
Topping
- 1 cup strawberries or chopped pitted cherries (fresh or frozen, thawed)
- 1 tablespoon sugar
Instructions
- Preheat oven to 325 degrees F. Line 12 (1/2-cup) muffin cups with paper liners.
- To prepare crust: Combine graham cracker crumbs and 1 tablespoon sugar in a medium bowl. Drizzle in melted butter and stir with a fork to combine. Divide the mixture among the muffin cups (about 1 tablespoon each) and press down with the back of a spoon.
- To prepare filling: Beat cream cheese, yogurt, 2/3 cup sugar and lemon zest in a large mixing bowl with an electric mixer on medium speed until combined. Add eggs and egg yolks one at a time, beating well after each addition. Add vanilla and lemon juice and beat, scraping the sides of the bowl as needed, until just combined. Divide the batter among the prepared cups (the cups will be full).
- Bake the cheesecakes until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cool completely. Then refrigerate until cold, about 1 hour.
- To prepare topping: Combine strawberries (or cherries) and sugar in a small bowl. Let sit at room temperature, stirring occasionally, for about 1 hour. Then refrigerate until ready to use.
- To serve, top each cheesecake with a generous 1 tablespoon of the fruit.
